Butternut Squash with Cranberries

By Chez_Alexander

Ingredients

• 2 lbs butternut squash, peeled and cubed
• 2 yellow onions, cut into 8 wedges
• 2 TBS olive oil
• 3 TBS butter, melted
• 2 TBS firmly packed brown sugar
• 1 TBS chopped fresh rosemary
• Kosher salt and pepper to taste
• 1 cup fresh cranberries
• 1 oz toasted, slivered almonds

Preparation

Step 1

1. Preheat oven to 500F.

2. Toss first 8 ingredients in a large bowl. Spread squash evenly on a rimmed baking sheet. Roast, stirring occasionally, 20 minutes.

3. Add cranberries, and roast 10-12 more minutes or until squash is tender. Toss with almonds and serve immediately.

Makes 8 servings. Each serving = 3 Weight Watchers points.